Cholay (Indian Curried Chickpeas)
Category: RecipesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 30-60 minutes
- 2 cups water
- 1 tea bag
- 1 bay leaf
- 2 cans (15 ounce size) garbanzo beans, drained
- 2 tablespoons vegetable oil, divided
- 1 onion, sliced
- 3 tomatoes, chopped
- 1/4 cup fresh cilantro leaves
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon grated fresh ginger root
- 1 teaspoon grated garlic
- 1 teaspoon ground turmeric (optional)
- 1 onion, finely chopped
- ground cayenne pepper, to taste
- 1 pinch garam masala (optional)
Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve. Note: If you are using dried garbanzo beans, soak them overnight (about 8 hours) and cook them in boiling water (enough to cover the beans) along with the bay leaf and tea bag until the beans are soft enough to mash with two fingers but still hold their shape. Remove the tea bag and bay leaf once the beans are cooked.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by buckyt
2 T. curry 1 1/2 t garam masala 1/4 c. oil 2 onions, chopped 12 Red Bliss potatoes, cut into 1/2 " pieces 3 garlic cloves, minced 1 T. grated Ginger 2 serrano chiles, chopped 1 T. tomato past
by buckyt
1 T. oil 1 onion, chopped 2 garlic cloves, minced 28 oz. diced tomatoes 15 oz. garbanzo beans or chickpeas 14 oz. vegetable broth 2 T. tomato paste 1/2 t. rosemary 2 t. oregano 1 t. Greek sea
view more member recipes
related CDKitchen recipes
Easy Channa (Chickpea Curry)
Roasted Wasabi Chickpeas Appetizer
Sauteed Chickpeas With Cinnamon
Quinoa With Chickpeas
Cholay (Indian Curried Chickpeas)
Chickpeas with Green Beans
Susie's Spicy Chickpeas
Curried Chickpeas And Kale
Indian Spiced Chickpeas with Kale and Roasted Tomatoes
Chickpeas With Sorrel